Vanilla Bean Ice Cream
For the true vanilla lover. Be sure to use fresh vanilla
beans to capture the intense flavor.
Makes about 5 cups (ten, ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
Pinch kosher salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract
1. In a medium saucepan set over medium/mediumlow
heat, whisk together the milk, cream, half of the
sugar, salt and the scraped vanilla bean (including
the pod). Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine
the yolks and remaining sugar in a medium bowl.
Using a hand mixer on low speed or whisk, beat
until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight
boil, whisk about 1 ⁄3 of the hot mixture into the yolk/
sugar mixture. Add another 1 ⁄3 of the mixture, then
return the combined mixture to the saucepan. Using
a wooden spoon, stir the mixture constantly over
low heat until it thickens slightly and coats the back
of the spoon. This mixture must NOT boil or the
yolks will overcook – the process should take about
10 minutes, depending on the type of pan and stove
being used.
4. Pour the mixture through a fine mesh strainer
(discard the vanilla pod) and bring to room
temperature. Stir in the vanilla extract. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
5. Turn on the ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
